Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Sandwich Bread For Kids

jorona

Recommended Posts

jorona Newbie
jorona
Posted

We're totally new to gluten-free and I'm looking for a sandwich bread that my kids will eat and/or tolerate. Prior to gluten-free we ate standard 100% whole wheat, so they're okay not having the texture and sweetness of white bread. They are 2 & 4 years old, my 4 year old especially loves his pb&j! Premade would be fantastic but if anyone knows of an awesome mix I'd give it a try. Thanks!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


shadowicewolf Proficient
shadowicewolf
Posted

I use corn tortillas. Not the same, but they do make good wraps.

alex11602 Collaborator
alex11602
Posted

My girls love schar bread, its sold on the shelf at our store and nice and soft. Only problem is it has to be eaten fairly quick because there are no preservatives in it.

DutchGirl Apprentice
DutchGirl
Posted

We use Canyon Bakehouse when we are in need of bread. It's very expensive though so we only use it when we absolutely need bread!

bartfull Rising Star
bartfull
Posted

Yes, Canyon Bakehouse is (IMO) the very best gluten-free bread on the market. It's expensive, but so good! Udi's multi-grain is good too. It tastes more like french bread to me, but it cost slightly less than the Canyon Bakehouse.

notme Experienced
notme
Posted

i haven't had canyon bakehouse (and now i want it lolz) but udi's or rudi's breads are good - love the schar, too, and theirs comes in different varieties (like rolls) i haven't tried those yet.  my grandkids eat the sliced bread (udi's rudi's or schar) and they like it.  

bartfull Rising Star
bartfull
Posted

NotMe, if you like Rudi's, you'll LOVE Canyon Bakehouse. The taste is similar but Canyon Bakehouse doesn't fall apart like Rudi's does.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Denine Newbie
Denine
Posted

Buy a gluten-free baking book and make your own.  My 10 yo likes Udi's, but she likes my home made bread a lot better.  

jorona Newbie
jorona
Posted
  • Author

Thank you! I found a store near my college that sells Canyon Bakehouse, I'm going to try it first since so many of you seem to like it. If the kids like it too then that's probably what we'll have around until I can figure out how to start baking some decent gluten-free bread on my own to save money.

jorona Newbie
jorona
Posted
  • Author

Buy a gluten-free baking book and make your own.  My 10 yo likes Udi's, but she likes my home made bread a lot better.  

 

Is there a particular book you recommend? Sadly I'm pretty new to cooking from scratch, we relied heavily on processed/boxed meals and restaurants before the gluten-free switch this week. I have some time this weekend and want to get some good cookbooks to have on hand, but I'm hoping to find some that start at a simple/beginner's level.

notme Experienced
notme
Posted

i have a couple of cookbooks, but i don't like *all* the recipes in any one particular book - i don't have a 'go-to' - the interwebs have been mighty handy.  a huge help because you can not only get recipes on the web, most times you can read/give feedback, adjustments or variations.  you might want to check out the baking/cooking section of this forum :)  maybe ask the cookbook question there - there are cooks/bakers on pretty much every level from beginner to accomplished.  

CommonTater Contributor
CommonTater
Posted

After trying every gluten free bread on the market and gluten free flours I was told about 'Maninis Gluten free flour' and I have to say it makes bread that taste exacly like the wheat bread I remember. I am sold, it's really that good! We made the 'Miracolo Pane Classic Peasant Bread Mix' and it's like regular white bread and it smells heavenly while baking.

 

 

 
tarnalberry Community Regular
tarnalberry
Posted

I don't like canyon house as much as udi's and my daughter (not the gluten free one) has either a bagel or pb&j sandwich from udi's bagels or bread every day.

SensitiveMe Rookie
SensitiveMe
Posted

Jorona...I would recommend a cookbook called gluten-free Makeovers by Beth Hillson. Of all my many glutenfree cookbooks this one by far has been the most helpful to me even with using a bread machine. The author even has the same brand and model bread machine as me.

There is also a section in the back of the book where substitutions for things are listed...most helpful to me  since I also can't have corn, soy, oats, or lactose.

For an all purpose glutenfree blend she gives the amounts or rice flour, and corn or potato starch, and tapioca starch. Most of her bread, cake and self-rising blends contain a certain percent of sweet white sorghum flour. Because of her I started using sorghum flour and it really makes a big difference to me as I especially like the taste of the bread I make using it rather than just using the rice, potato and tapioca starch blend which seem to me are just pure starch.

The publisher of the book is Lifelong Books and the price somewhere around $19 but I bought mine on sale from a place called Edward R. Hamilton Discount Books and so paid considerably less for it.

And since you are new to glutenfree baking I would like to prepare you for failures at it as they seem to happen to everyone new at glutenfree baking. Just hang in there and keep trying. :)

And ask questions here as you need to as many people here will try to be helpful to you.

GFreeSweetie Newbie
GFreeSweetie
Posted

We're totally new to gluten-free and I'm looking for a sandwich bread that my kids will eat and/or tolerate. Prior to gluten-free we ate standard 100% whole wheat, so they're okay not having the texture and sweetness of white bread. They are 2 & 4 years old, my 4 year old especially loves his pb&j! Premade would be fantastic but if anyone knows of an awesome mix I'd give it a try. Thanks!

My cousin who's gluten-free (and fairly picky) has raved to me about Schar before. When it comes to mixes, I know Gluten Free Pantry carries a great mix specifically for sandwich bread. 

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,668
    • Most Online (within 30 mins)
      7,748
    CDR40
    Newest Member
    CDR40
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.